The Menu Museum

An archive of historical restaurant menus from the New York Public Library.

16,525 menus
64,352 scanned pages
1851–2008

Scans and transcription data from the New York Public Library’s What’s on the Menu? project.

Not affiliated with NYPL.

Uncatalogued scans

Page 1
Page 2
1 / 2

Eagle Hotel

Gettysburg, PA · June 5, 1905

On this menu 28 dishes

Puree of Split pea
Consomme d'Orleans
Boiled brisket of beef with horse radish
Prime Roast Beef au jus
Ribs of beef, brown potatoes
Loin of Veal with Dressing
Stewed breast of lamb
Calf Liver and Bacon
Rice fritter with syrup
SLICED CUCUMBERS
Pickled beets
Steamed Potatoes
Mashed potatoes
Stewed tomatoes
GREEN PEAS
Fried Egg Plant
French Mustard
Worcester Sauce
Olives
Tomato Catsup
India Relish
rhubarb pie
Egg custard
cottage pudding, brandy sauce
Vanilla ice cream
ASSORTED CAKE
Coffee
Tea